Sweet Potato Chile

I heard of this recipe, and decided to make this my own.  I have a bumper crop of sweet potatoes, and some of them are HUGE.  I am thinking the big ones will become soups, pies and such.  This is coupled in time when a friend of mine has given me some venison burger. I also had some leftover peppers from the garden that had to be eaten or would go bad.  Therefore, here is a recipe that I have created that uses all these things.

• 3 lbs sweet potatoes (in this case, it was one football sized tater)
• 1 huge vidalia onion cut into 1/2 inch cubes
• 4 ancho peppers (or 2 sweet peppers, if you prefer) (again 1/2 inch cubes)
• 1 large can of diced tomatoes (fresh if you have them. )
• Kidney beans. 16 oz of dried soaked overnight. Saute these until they are close to being soft.  This takes a while with dried beans.  If you use canned beans, obviously, you don’t need to do this step.
• 1 pound of venison or hamburger (optional)
• •  heaping tablespoon of garlic
  • 2-3 tablespoons olive oil
  • 2 TB chili powder
  • 2 TB cumin
  • 2 tsp. salt
  • 1/2 tsp cayenne pepper
  • Spices are all “to taste”.  I made mine hotter than this.
  • 1/8 tumeric
  • 2 cups liquid

  Cut up potato(es) into 1/2 inch cubes. Saute cube in 2 tablespoons olive oil until potatoes start to sweat. Add garlic and onion and saute.  Add peppers, beans, tomatoes and spices. Saute meat on the side, and add if you wish, or put it in some of it–save some for your vegetarian friends:). Simmer about 1/2 hour.  Enjoy.

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